2. In a small bowl, mix together bread crumbs, shredded coconut, salt, curcumin powder, and cococin powder. Put beaten egg whites in a separate small bowl. Dip each shrimp in egg white; then dredge in bread crumb mixture. Set aside on a plate.

3. Heat a large skillet over medium heat; add oil. Add shrimp to pan in a single layer. Cook each side for 1/2 to 2 minutes. Remove to a plate lined with paper towels.